Cauliflower cheese with almond and parsley crumb recipe

Classic cauliflower cheese gets an upgrade with a herby parsley crumbed top and flaked almonds for a wonderful, warming side for your next Sunday roast. Combat food waste by using up the leaves and stalk of the cauliflower head.

• Serves 6 as a side.
• 20 mins to prepare and 40 mins to cook.
• 258 calories / serving.

Ingredients

• 1 tbsp olive oil
• 25g salted butter
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tsp smoked paprika
• ¼ tsp crushed chillies
• 50g plain flour
• 200g semi-skimmed milk
• 1 vegetable stock cube, made up to 250ml
• 100g mature Cheddar
• 1 large cauliflower (750g), broken into florets, stalk and leaves, stalk sliced
• 25g flaked almonds.
• 8g fresh flat-leaf parsley, chopped.
• ½ lemon, zested

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil and butter in a lidded frying pan over a low-medium heat. Add the onion and garlic, cover and cook for 8 mins. Add the paprika, chillies and flour; cook for 2 mins. Remove from the heat; stir in the milk and stock. Bring to the boil, bubble for 2 mins, then add the cheese. Mix until melted; season.
2. Meanwhile, boil all the cauliflower for 4 mins; drain and add to a baking dish. Pour over the cheese sauce.
3. Mix together the almonds, parsley and lemon zest, sprinkle over. Cover with foil; bake for 20 mins. Remove foil and cook for 5 mins until golden.

Tip: Make this dish up to 2 months ahead. Freeze after step 2. Defrost, then continue from step 3.